This post requires a little bit of a confession on my part: I was once a curry-holic. For a 3-4 year period, I would eat curry about 4 times a week (not including leftovers). After pounding my coconut allergy into submission, I shoveled in curry faster than you can say rooster sauce. This, along with too much trailmix, is probably why I was one of the few that gained weight when becoming vegan. Too much sticky rice and coconut cream! How did I move beyond curry? Beats me, but now I make it only about once a month. I still love it, but I save it for comfort nights.
I’m sharing a simple green curry with you here, though I tend to enjoy a hotter curry myself. From mild to hot, curry colors usually go green-yellow-orange-red. Though green is usually more of a pea brown. I use a powdered spice mix, which I love, that comes from Cost Plus World Market. Beware of pre-made pastes, as they often contain shrimps. The selection of vegetables is completely interchangeable, you can add carrots, cabbage, peppers, bamboo shoots—this is just what I had on hand. That’s the beauty of curry, anything goes.
Green Vegetable Curry (serves 6)Ingredients 2 cups coconut milk (does not have to be canned) 4 potatoes, cubed 1 large onion, diced 1/2 head cauliflower, chopped 2 stalks celery 4 cups shredded kale 1 14-oz pack tofu, drained and cubed 3 cloves garlic, diced juice from half a lime 3 tbsp soy sauce or braggs 1/4 cup sweet chili sauce salt to taste 3 tbsp green chili powder or 2 tbsp ground coriander 1 tbsp cumin 1 tbsp ground black pepper 1 tsp garlic 1 tsp cardamom 1 tsp ginger 1 tsp hot chili (opt) 1 chopped stalk lemongrass 2 kaffir lime leaves (opt) Heat the onions and garlic in a few tablespoons of water, in a medium stockpot over medium heat. Once they become fragrant, add the potatoes, celery, and spices. Let cook for about 5 minutes, covered. Add the cauliflower, braggs, lime juice, and sauce. Cover again and cook for 10 more minutes. All the vegetables should be cooked, but not mush.
Add the kale, coconut milk, and tofu. Stir to combine, pushing the kale to the bottom. Turn down the heat and let cook, uncovered, until the kale is bright green and the coconut milk and tofu are heated through. Salt to taste. Serve over rice, quinoa, or your other favorite grain.